Drain clams and pour over chopped vegetables and add just enough water to cover. Boil slowly for 20 minutes. In another pan melt butter, add flour and half and half. Stir until smooth (white sauce). Mix both mixtures (do not drain vegetables), heat just until hot and serve.

Wednesday, May 19, 2010

One of my friends made this the other day for our lunch/recipe group and I had to try it since I couldn't come that week... it did not disappoint. This is really good. It reminds me alot of the blackened chicken alfredo at Wingers. I added the whole amount of pepper and it gave it a kick. Chad loved it, I think I might scale it down just a tad next time. Also I bet it would be way yummy with some chopped up fresh tomatoes on top.

**We like to cook our bacon in the oven (400 degrees, convection). It's way less messy, and it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.

Add chicken in a crock pot, pour the bottle of marinade over the top and cook on low for 6 hours. Pull marinated chicken out of the juices and shred. Set aside. (I didn't read the recipe ahead of time so I didn't have 6 hours to use the crockpot, I boiled the chicken to cook it and keep it moist and then shredded it, dumped some marinade on it and put it in the fridge until everything else was ready)

About a half-hour before serving, boil the pasta. In a small saucepan, melt butter and then add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter in muffin tray. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool five minutes. Yields 12 muffins

Monday, May 10, 2010

Loved this meal because it was yummy... but also because it was EASY! Can't beat that right???

Creamy Tomato Tortellini Soup

2 cups chicken broth2 cans Progresso Tomato Soup1 8 oz packages cream cheese (I bet you could half this to make it a little more healthy and it would still taste fine)1 package of tortellini

Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!

Easy Rhodes Breadsticks

12 Rhodes Frozen RollsParmesan CheeseButterGarlic Salt

Sit out 12 frozen rolls to defrost for about 3 hours. Take the rolls and rolls them out into a long snake. Take two snakes and twist them together. Sit in a pan with melted butter on the bottom and then pour a little on top. Sprinkle with a little bit of garlic salt and Parmesan cheese. Cook at 350 for 25 minutes or until golden brown.

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries, and combine.Pour mixture in ice cream maker, and run for 25 to 30 minutes or until you have ice cream! (Follow manufacturer's directions if you have a different ice cream maker). Transfer to an airtight container and put in freezer to firm up further. The ice cream will last for one week, if you can manage to keep it around that long!

Friday, May 7, 2010

Okay this was AMAZING... it really was. I was watching a b-bque show the other day and the guy made raspberry pear smoked crisp so I was inspired. I kind of made it up as I went and I am glad I tried cause it was good. Served with vanilla icecream and you have perfection.

Heat over to 375 F Spray an 8 inch square baking pan. In large bowl gently stir together fruit, sugar and cornstarch. In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries. Spoon fruit mixture into baking dish ; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.

Bake 30 to 40 minutes or until top is golden brown and fruit juice bubble heavily at edges and begin to bubble towards the center. Serve warm or at room temperature. It is yummy with ice cream!